Ginger Ale Pound Cake

Ingredients

Patricia Satterfield, Clay County

½ cup Crisco shortening

3 cups all-purpose flour

2 sticks butter

5 large eggs

2 ½ cups sugar

¾ cup ginger ale

½ tsp. salt

2 tsps. Vanilla

Preparation

Preheat oven to 325 degrees.  Generously grease pan with Crisco and dust with flour.  In a large mixing bowl, beat butter and Crisco until creamy.  Add eggs, one at a time.  Mix in sugar.  Alternating between the two, add flour and ginger ale.  Then add salt, vanilla, and lemon flavoring.  Continue to beating for 5 minutes.  Pour mixture into pan and bake for 90 minutes (resist opening the oven door while baking).  Remove cake and set on a wire rack until cooled (15-20 minutes).  Put a plate on top of the open side of the pan and flip it upside down.  The cake should drop out.